Chef in Naples, Florida

Employment: November 2007-March 2019 Vanderbilt Country Club Naples FL. Executive Chef Responsible for a combined food and labor budget of $1.3 million, must provide variance reports monthly. Total kitchen staff of eighteen during high season and staff of eight during off season. Instituted H2B kitchen staff of six during the 2015 season to present, since ongoing training and cross training this has giving Vanderbilt C.C a more versatile and seasoned kitchen crew that reflects on the outgoing products. During 2014 the entire clubhouse went through a massive and complete renovation, during this time I worked closely with the Kitchen Design Committee along with the contractors for the kitchen and club remodel. In 2008, I suggested in starting a club with in a club, and the Epicurean Club started, we hold up to six dinners per season and have had great success. In-Kitchen cooking classes started as well in 2008 that sell out in the first two minutes with online reservations. Being the first private club to receive the Blue Zone Restaurant Certification is a great honor. Budgeted food sales for 2018 $1.2 million.